Seydi Yıkmış

ORCID

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 22

Top Venues

ACS omega

Nutrients

Foods (Basel, Switzerland)

Biological trace element research

Tekirdağ Namık Kemal University

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Tekirdağ Namık Kemal University

Turkey

Dr. :: Department of Nutrition and Dietetics

Publications

Sıla Barut Gök, Seydi Yıkmış, Okan Levent, Esra Bozgeyik, Kerem İlaslan, Vahide Gizem Aydın
Influence of Ultrasonication and UV-C Processing on the Functional Characteristics and Anticarcinogenic Activity of Blackthorn Vinegar. ACS omega 9 (34) (2024)
Nilay Seyidoglu, Deniz Karakçı, Buket Bakır, Seydi Yıkmış
Hawthorn Vinegar in Health with a Focus on Immune Responses. Nutrients 16 (12) (2024)
Dilek Dulger Altıner, Seydi Yıkmış, Mehmet Ali Şimşek, Melikenur Türkol, Nazan Tokatlı Demirok, Guler Celik
Impact of Thermosonication Treatment on Parsley Juice: Particle Swarm Algorithm (PSO), Multiple Linear Regression (MLR), and Response Surface Methodology (RSM). ACS omega 9 (27) (2024)
Aksem Aksoy, Sema Sandıkçı Altunatmaz, Filiz Aksu, Nazan Tokatlı Demirok, Kemal Yazıcı, Seydi Yıkmış
Bee Bread as a Functional Product: Phenolic Compounds, Amino Acid, Sugar, and Organic Acid Profiles. Foods (Basel, Switzerland) 13 (5) (2024)
Seydi Yıkmış, Nazan Tokatlı Demirok, Aksem Aksoy, Sema Sandıkçı Altunatmaz, Filiz Aksu, Rana Muhammad Aadil, Berna Erdal
Development of Ultrasound-Processed Poppy ( Papaver rhoeas L.) Sherbet Enriched with Bee Bread Using Response Surface Methodology: Changes in Shelf Life. ACS omega 9 (26) (2024)
Nilay Seyidoglu, Deniz Karakçı, Hale Ergin Eğritağ, Seydi Yıkmış
A New Alternative Nutritional Source Hawthorn Vinegar: How It Interacts with Protein, Glucose and GLP-1. Nutrients 16 (13) (2024)
Seydi Yıkmış, Esra Bozgeyik, Nazan Tokatlı Demirok, Kerem İlaslan, Rana Muhammad Aadil
Bioactive, Pro-Apoptotic-Angiotensin Converting Enzyme Inhibitor Effects and Properties of Ultrasound-Treated Traditional Poppy Vinegar Using the Response Surface Methodology Model. ACS omega 9 (32) (2024)
Nilay Seyidoglu, Deniz Karakçı, Buket Bakır, Seydi Yıkmış
Hawthorn Vinegar in Health with a Focus on Immune Responses. Nutrients 16 (12) (2024)
Aksem Aksoy, Sema Sandıkçı Altunatmaz, Filiz Aksu, Nazan Tokatlı Demirok, Kemal Yazıcı, Seydi Yıkmış
Bee Bread as a Functional Product: Phenolic Compounds, Amino Acid, Sugar, and Organic Acid Profiles. Foods (Basel, Switzerland) 13 (5) (2024)
Sıla Barut Gök, Seydi Yıkmış, Okan Levent, Esra Bozgeyik, Kerem İlaslan, Vahide Gizem Aydın
Influence of Ultrasonication and UV-C Processing on the Functional Characteristics and Anticarcinogenic Activity of Blackthorn Vinegar. ACS omega 9 (34) (2024)
Seydi Yıkmış, Esra Bozgeyik, Nazan Tokatlı Demirok, Kerem İlaslan, Rana Muhammad Aadil
Bioactive, Pro-Apoptotic-Angiotensin Converting Enzyme Inhibitor Effects and Properties of Ultrasound-Treated Traditional Poppy Vinegar Using the Response Surface Methodology Model. ACS omega 9 (32) (2024)
Dilek Dulger Altıner, Seydi Yıkmış, Mehmet Ali Şimşek, Melikenur Türkol, Nazan Tokatlı Demirok, Guler Celik
Impact of Thermosonication Treatment on Parsley Juice: Particle Swarm Algorithm (PSO), Multiple Linear Regression (MLR), and Response Surface Methodology (RSM). ACS omega 9 (27) (2024)
Seydi Yıkmış, Nazan Tokatlı Demirok, Aksem Aksoy, Sema Sandıkçı Altunatmaz, Filiz Aksu, Rana Muhammad Aadil, Berna Erdal
Development of Ultrasound-Processed Poppy ( Papaver rhoeas L.) Sherbet Enriched with Bee Bread Using Response Surface Methodology: Changes in Shelf Life. ACS omega 9 (26) (2024)
Nilay Seyidoglu, Deniz Karakçı, Hale Ergin Eğritağ, Seydi Yıkmış
A New Alternative Nutritional Source Hawthorn Vinegar: How It Interacts with Protein, Glucose and GLP-1. Nutrients 16 (13) (2024)
Nilay Seyidoglu, Deniz Karakçı, Hale Ergin Eğritağ, Seydi Yıkmış
A New Alternative Nutritional Source Hawthorn Vinegar: How It Interacts with Protein, Glucose and GLP-1. Nutrients 16 (13) (2024)
Deniz Karakçı, Buket Bakır, Nilay Seyidoglu, Seydi Yıkmış
Ultrasound-Treated and Thermal-Pasteurized Hawthorn Vinegar: Antioxidant and Lipid Profiles in Rats. Nutrients 15 (18) (2023)
Behiye İncisu Aydoğdu, Nazan Tokatlı Demirok, Seydi Yıkmış
Modeling of Sensory Properties of Poppy Sherbet by Turkish Consumers and Changes in Quality Properties during Storage Process. Foods (Basel, Switzerland) 12 (16) (2023)
Başak Gökçe Çöl, Meryem Akhan, Burcu Çakmak Sancar, Melikenur Türkol, Seydi Yıkmış, Canan Hecer
Effect of Thermosonication on Amino Acids, Phenolic Compounds, Sensory Properties and Microbial Quality in Freshly Squeezed Verjuice. Foods (Basel, Switzerland) 12 (11) (2023)
Berna Erdal, Seydi Yıkmış, Nazan Tokatlı Demirok, Esra Bozgeyik, Okan Levent
Effects of Non-Thermal Treatment on Gilaburu Vinegar ( Viburnum opulus L.): Polyphenols, Amino Acid, Antimicrobial, and Anticancer Properties. Biology 11 (6) (2022)
Aksem Aksoy, Duygu Tarhan, Seydi Yıkmış, Alev Meltem Ercan, Sema Sandıkçı Altunatmaz, Filiz Aksu, Mehmet Erman Or
Relationships Linking the Element, Bioactive, Hydroxymethylfurfural, Color of Kars Honeys: a Chemometric Approach. Biological trace element research (2022)
Seydi Yıkmış, Filiz Aksu, Sema Sandıkçı Altunatmaz, Başak Gökçe Çöl
Ultrasound Processing of Vinegar: Modelling the Impact on Bioactives and Other Quality Factors. Foods (Basel, Switzerland) 10 (8) (2021)
Seydi Yıkmış
Optimization of Uruset Apple Vinegar Production Using Response Surface Methodology for the Enhanced Extraction of Bioactive Substances. Foods (Basel, Switzerland) 8 (3) (2019)

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Publication Activity (10 Years)

Top Topics

Top Venues

Seydi Yıkmış